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Try these popovers for a delicious breakfast or tasty snack any time of day.

  • Yield: Makes 6 popovers

Source: The Martha Stewart Show, September 2009


  • Unsalted butter, room temperature, for pan
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups milk
  • 1 1/2 scant teaspoons salt
  • 3 large eggs


  1. Preheat oven to 425 degrees. Generously butter a 6-cup popover tin; set aside.

  2. In a medium bowl, stir together flour, milk, and salt. Add eggs, one at a time, and stir to combine (some small lumps may remain); do not overmix.

  3. Using a 1/2-cup measure, gently pour batter into the center of each prepared popover cup. Transfer tin to oven and bake for 20 minutes. Reduce heat to 350 degrees and continue baking until puffed and golden, about 20 minutes more. Immediately invert pan to remove popovers, and serve.


Reviews (15)

  • Tameka Riley 11 Dec, 2012

    i love this

  • Not the chef 18 Oct, 2012

    This is a great recipe. Very simple. My first try at popovers. The trick to not sticking is to spark pan with cooking spray after heating pn in oven. Then brush with melted butter and poor batter immediately in the pans while warm. Place in oven and cook exactly as suggested. If you are out to soon they will deflate. Non stuck and thy are yummmmmmmy!!!

  • Sewsirius 12 Jul, 2012

    This looks so similar to the English Yorkshire Puddings! Having lived in Yorkshire for quite a few years it was inevitable that this would become a staple part of Sunday lunch especially with roast beef. These were traditionally served before the main meal with gravy or at the end with jam, and were used when money was tight to make the expensive meat go further and fill a family up cheaply. It works! Toad-in-the-[filtered word] is another variation from UK too cooking sausages in the dish with the batter

  • dinnerfortwo 20 Mar, 2012

    i guess the 1st review was ignored...the show recipe is 11/2 c of flour and equal whole milk and only 3eggs...always save the show until u check to see if it matches the recipe on line! good luck fellow foodies!!

  • dinnerfortwo 20 Mar, 2012

    oops i forgot to mention that cooking spray is flawless and works every time!

  • jackiejohns 20 Sep, 2011

    Sorry, I don't thing you can actually 'review' a recipe until you try it. If not, it is no help to me al all.

  • Meinda 28 Jul, 2011

    I plan to try this recipe this morning. Anyone have any tips for me?

  • debbie6754 26 Jun, 2011

    did anyone else have trouble getting these out of the pan?

  • sharimason77 23 Feb, 2011

    I had never seen these until I saw this episode! They look scrumptious - I'm going to have to try them!

  • pbrooks2000 21 Aug, 2010

    also used the regular muffin tin. I used 1/2 tsp bacon grease and preheated the pan just enough to make the grease warm. Then, took a pastry brush and brushed the grease all over (inside the cup and all over the top. That way,when it spread over the rims, it didn't stick even on top. All of mine came out except one. This is simple and something nice for a change. Won't beat out a good biscuit, but will keep for using a few times a year.

  • jushf 9 Aug, 2010

    The popovers are delicious. I did not have a popover tin so I used a muffin tin and they were great and half the calories per popover. Just fill the muffin tin half way and take 5 minutes off the baking time.

  • smcate 19 Oct, 2009

    When I saw these popover, I thought they were absolutely beauitful and I am excited about trying them. I however do not have a pop over tin. Are there any tips or possibilities for using a muffin tin instead?

  • sweetdogorganics 28 Sep, 2009


  • didi 21 Sep, 2009

    try one of the Pam products or Bakers Joy I swear by them and never have a sticking issue

  • sweetdogorganics 20 Sep, 2009

    My popovers stick in the pan even when I use lots of butter. I used the same pan Martha did on her show. Any tips?

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